How is it already July? Baby Leo will turn 2 in a month. (Guess it is time to start calling Leo a little boy instead of a baby?)
Tonight I present, for your enjoyment, a wonderful and super-easy chicken recipe that maybe you have never tried or even heard of - Filipino Chicken Adobo. This style of cooking marinated chicken (or pork) is an every-day occurrence in the wondrous 7000+ island nation of The Philippines. (If you have just joined us, DT and I lived in Manila during the early 1980's and The Lovely Lisa was born in The Philippines.) Sometimes we just crave adobo! The ingredients are common, but the combination is unique.
I shared this recipe in the June 2013 RV Goddess Newsletter. If you are not yet a subscriber (what?) - sign-up here. The RV Goddess newsletter is free, only shows-up at the first of each month and there is an opt-out option if you choose to no longer receive the riveting content.
No wine pairing for Adobo - beer, please!
1/3 cup soy sauce (low-sodium preferred)
1/3 cup cider vinegar
1½ teaspoons cornstarch
2 teaspoons sugar
1 teaspoon freshly cracked black pepper
3 cloves garlic, minced
2 bay leaves
4 boneless skinless chicken thighs (about 1.25 pounds)
Vegetable oil for frying
Lime wedges for serving, optional
Sliced green onion for garnish, optional
Steamed Jasmine rice, to accompany
Special equipment: ziplock bag
Mix the soy sauce, cider vinegar, cornstarch, sugar, pepper and garlic in a small bowl (I just use a glass measuring cup). Stir well, so the cornstarch is completely dissolved. Pour the marinade in a large ziplock bag. Add the bay leaves and the chicken pieces. Seal the bag well and give it a few turns to completely coat the chicken. Refrigerate 8-24 hours, turning the bag occasionally if possible.
Heat a skillet (with a lid) over medium heat and coat the bottom with a thin layer of oil. Carefully remove the chicken from the marinade with tongs, reserving the marinade, and brown the chicken, about 2 minutes per side. Reduce the heat and pour the marinade over the chicken in the skillet, including the bay leaves, and bring the sauce to a slow simmer. Cover and cook, turning occasionally, at a very low simmer for 15 minutes, or until chicken is cooked through. Sauce will be very thick. Remove from heat, and let rest, covered, for five minutes. Discard the bay leaves and serve chicken and sauce over steamed rice. Garnish with lime wedges/sliced green onion, if desired.
Serves 4 light eaters. Browning the chicken thighs for Filipino Chicken Adobo
Until my next update, I remain, your salty correspondent.